This quick and easy dish is sure to be a favorite on your table. Visit your local farmer’s market for fresh picked peas grown perfectly under the summer sun ― or frozen peas will work just fine, too.
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2 tablespoons extra virgin olive oil
2 shallots, chopped
1/8 teaspoon crushed red pepper flakes
1 pound green peas, thawed (if frozen) or fresh
¼ teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
1 teaspoon grated lemon zest
- In a medium skillet, heat the oil over medium heat.
- Add the shallots and cook, stirring often, until tender and caramelized, 6 to 7 minutes. Stir in the crushed red pepper. Add the peas, salt, black pepper and 2 tablespoons of water.
- Cook, stirring often, until the peas are heated through and tender, about 3 minutes.
- Grate in the lemon zest and serve.
Nutritional information (per serving)
Makes 4 servings.
132 calories, 7 g total fat, 1 g saturated fat, 5 g protein, 15 g carbohydrate, 5 g dietary fiber, 5 g sugar, 0 g added sugar, 0 mg cholesterol, 75 mg sodium
Source: Developed by Sara Quessenberry for Cleveland Clinic Wellness.